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Introduction: Pickled garlic is a culinary gem that elevates any dish with its punchy flavor, adding a burst of tanginess and crunch. Quick pickling allows you to enjoy garlic's full essence in a matter of hours, with no need for a long wait. The sharp, yet mellow taste of pickled garlic can be enjoyed on its own, as a garnish, or incorporated into salads, sandwiches, and more. This recipe offers a simple, speedy way to create a tangy treat that’s sure to have you reaching for more — because one clove is never enough!
Ingredients:
1 head of garlic (about 10–12 cloves)
1 cup white vinegar (or apple cider vinegar for a milder taste)
1/2 cup water
2 tbsp sugar
1 tsp salt
1/2 tsp crushed red pepper flakes (optional for spice)
1 tsp mustard seeds (optional for added flavor)
1 tbsp olive oil (optional for smoothness)
Instructions:
Peel the Garlic: Start by separating the garlic cloves from the head. Peel each clove carefully, discarding the skin. To easily peel the garlic, crush each clove lightly with the side of a knife.
Prepare the Brine: In a small saucepan, combine the vinegar, water, sugar, salt, and optional spices (crushed red pepper flakes and mustard seeds). Heat the mixture over medium heat, stirring until the sugar and salt have dissolved. Allow the brine to come to a gentle simmer, then remove from the heat.
Pack the Jars: Place the peeled garlic cloves into a clean glass jar, packing them tightly but without crushing them. You can add extra flavor with a little mustard seed or extra red pepper flakes if desired.
Pour the Brine: Once the brine has cooled slightly, pour it over the garlic cloves in the jar, ensuring they are fully submerged. If you like a smoother texture, add a tablespoon of olive oil on top.
Seal and Refrigerate: Seal the jar tightly and let it sit at room temperature for an hour to cool. Afterward, refrigerate the jar for at least 4 hours (though 24 hours gives the best flavor). Pickled garlic will keep in the refrigerator for up to two weeks.
Tips for Serving and Storing:
Serving: Quick pickled garlic is delicious on its own as a snack, or it can be used as a topping for roasted meats, pasta, or salads. It also works well as an addition to a charcuterie board.
Storage: Store the pickled garlic in an airtight jar in the refrigerator. The flavor will continue to develop over time, and the garlic will become milder the longer it sits in the brine.
Serving suggestion: Pair with cheese, crackers, or olives for a bold, savory appetizer.
Variants:
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